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Keftedes me Prassa

Bite-sized fried patties, typically called keftedes, stand as a cherished delicacy in Sephardic Jewish culinary traditions. These wonderful leek patties deliver a flavorful blend of hearty beef with the subtle, sweetly mild taste of leeks, rendering them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Wash the fresh leeks carefully and cut away the base and the bulk of the dark green parts. Slice into halves along the length then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with fresh water, then simmer over a medium flame for about 20 mins or until cooked through.

Strain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and spice and season generously with seasoning. Mix completely using your fingers then shape a few tablespoonfuls into a croquette, flattening a bit. Place on a tray and continue for the balance of the ingredients.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the heated oil is ready, brown the fritters in small batches until golden brown on both sides. (Do not fill the pan as this reduces the heat of the cooking oil.) Take out the ready patties to a plate topped with absorbent paper and allow to drain.

Present with lemon slices.

Spinach Croquettes

These amazing cheesy spinach fritters are a true delight. The golden outside opens up to a soft interior. The spinach imparts a bright, moderately earthy taste, while the grated cheese offers a rich, umami richness. Feel free to swap the cheesy element with boiled, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, rinse it carefully, removing any stalks, and roughly chop it into big pieces. Transfer in a large saucepan with a small amount hot water over a medium flame. Once wilted, remove in a strainer for about a quarter hour, then squeeze out any extra water and put aside.

If using previously frozen spinach, thoroughly remove extra water.

Preheat the olive oil in a pan over a medium flame and cook the onion and garlic until translucent, about 4 minutes. Remove from the flame.

Put the prepared spinach, fried onion and softened garlic, hard cheese, soft cheese, spice, red spice, dry crumbs and eggs in a container and spice with seasoning. Mix thoroughly until combined. If the preparation appears too soft, mix in some additional breading.

With your fingers, form the mixture into elongated patties a bit bigger than a nut but less bulky than an large egg, and put them on a baking sheet lined with wax paper. Wrap and chill for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a depth of about 1cm. Cook the fritters a few at a time for two to three minutes per side, turning so they are golden completely, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

Boasting a golden crust and tender interior, these patties are not only tasty but also a extremely healthy snack or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to serve

Place the dry lentils in a pot and submerge with enough fresh water. Cook over a medium flame for about 20 minutes or until nearly done, pouring more water to ensure the pulses submerged if needed.

Mix in the cracked wheat and continue cooking until tender. Drain the ingredients well and put aside in a mixing bowl.

Heat 50% of the